Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 429 +
Ingredients
160⅞ large eggs 12065⅝ g sugar, caster 6435 ml double cream 4021⅞ g butter, cubed 536¼ g poppy seeds 160⅞ lemons, zested 9116¼ g flour, plain 67 tsp baking powder 13⅖ tsp salt 5362½ g icing sugar 160⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 160⅞ large eggs and 12065⅝ g sugar, caster until pale and frothy (2 mins) Add 6435 ml double cream and whisk 2 mins Melt 4021⅞ g butter, cubed in a small saucepan Add 536¼ g poppy seeds and 160⅞ lemons, zested and set aside Sift 9116¼ g flour, plain, 67 tsp baking powder and 13⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5362½ g icing sugar and 160⅞ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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